Rosemary Onion Bread

I have a wonderful little garden outside my backdoor, my kitchen garden.  I have basil, thyme, rosemary, chives, lemongrass, parsley, lavender, dill, and sage.  I love stepping outside my door and snipping the herbs I am going to use in that days cooking.


Like most things in my life, it is a little haphazard and not planned out very well.  I like the randomness of it.  I like how it doesn't really need me to survive.  When I do dishes, I throw the rinse water out the backdoor.  When I water the other area of the garden, the water generally sweeps across, but otherwise I don't water it on purpose.  I weed when I go out to snip and see a stray weed.


I like to use herbs in my cooking, but especially my bread making.  I have several bread recipes using rosemary.  Here is one.  I love the smell and taste of the onion and the rosemary together.  I hope this becomes a favorite of yours too.  Please let me know if you enjoy it.

Bread Machine Rosemary and Onion Bread


1 cup plus 2 Tablespoons water
1 Tablespoons sugar
2 Tablespoons nonfat dry milk
1 1/2 Tablespoons olive oil
2 2/3 cups unbleached flour
1/3 cup stone ground whole wheat flour 
1 1/2 teaspoons salt
2 Tablespoons fresh chopped rosemary
1 small onion, chopped fine
2 teaspoons active dry yeast


Add ingredients according to bread machine instructions.
I use the dough setting on my machine.  Then I take the dough out and add a little flour if too sticky.
Shape into 1 oval shape loaf.  Place loaf on oiled baking sheet or stone.  Cover with plastic wrap and let rise until double in size about 40 minutes.  While loaf is rising, preheat oven to 400 degrees.  
I sprinkle flour on the loaf for a rustic finish.
Use a serrated knife to slash 2 or 3 times on the top of the loaf.
Bake bread until golden brown and loaves sound hollow when thumped, 25 to 35 minutes.  Makes a 1 1/2 pound loaf. 

Easier than Grandma's Noodles

My church holds an annual Mother's Day tea each year.  This year we had a small gathering of women and their children. My third daughter and her 3 year old daughter attended with me.  My husband came with me so he could help with the dishes and clean-up.  We had a really nice time.


When I got home I realized that I had a sore throat.  I rested for a while and then decided our tea and tea sandwiches probably would not hold my husband all evening.  I had soup broth made up from my vegetable scraps so I heated it up and threw in some onions, carrots, and mushrooms.  Then I made noodles for the soup broth from my mom's recipe.


When I was little, my grandma Grunder made noodles.  When we would come to visit, the noodles would be hanging over broom handles and such, to dry.  This recipe is really a lot easier since you don't need to dry the noodles.  


If I have left overs, I freeze them and then can add them to soup at another time.  This is a single recipe.  I usually double it.  If you double add 1/2 teaspoon baking powder with the floor.

Homemade Noodles

1 beaten egg          2 Tablespoons milk
2 teaspoon salt       1 cup flour


Add a little yellow food coloring to the beaten egg
Combine egg, salt, milk and flour.  Roll on floured surface (a pasta machine comes in handy about now, but not necessary.  Slice into noodles.  A easy method is to roll the noodles like you would for cinnamon rolls and slice through.  Drop the noodles into boiling soup or broth.  Cook 10 minutes or until done.  


This was so soothing to my thoat and so nurishing.  This recipe is great for chicken and noodles, also.  Enjoy!

Blueberry Season

Blueberries are so inexpensive right now and we have been really enjoying them.  I have been tossing them into a mixed fruit salad.  Sometimes we just wash and eat them right out of the container.  


I have been busy all week with Vacation Bible School at our church.  Our VBS is in the evenings, but I have needed to go and set up in the afternoons.  I am only working mornings at school for summer school this month, but it makes for a pretty full day.  I have been trying to get a meal prepared for us before we go.  Something fast and easy is nice for this kind of schedule.  I fixed Blueberry Whole-Wheat Pancakes and sausage for one of those meals.  What a great way to eat blueberries.


Light-as-a Feather Whole Wheat Blueberry Pancakes


1 1/3 cups whole wheat flour              1 egg
1 1/2 teaspoons baking powder           1 1/3 cups buttermilk
   1/4 teaspoon salt                               1 tablespoon brown sugar
   1/4 teaspoon baking soda                 1 tablespoon oil
   1/2 cup fresh or frozen 
                blueberries


In medium bowl, stir dry ingredients together.  Beat egg, buttermilk, brown sugar and oil together.  Stir into dry ingredients just until moistened.  Add blueberries.


Pour 1/4 cup batter for each cake into a well-seasoned hot griddle.  Turn when bubbles appear on surface.  Turn only once.  Makes 12 4-inch pancakes.


When I don't have buttermilk, I put a tablespoon of lemon juice in a measuring cup and then add milk.  


Enjoy!

Meat Loaf

I was pretty young when I got married.  My skill set in the kitchen was baking bread, pies and cookies.  And as they say, "Man can not live on bread alone", so I had to scramble to figure out the rest.  Looking back I might have been ahead of the game, but knowing a frugal main dish or two would have been a good idea.  

I didn't even know how to cut-up chicken.  I had to follow a diagram in a cookbook.  When I was growing up we had a home cooked meal every night.  Where was I?

I found a recipe on the back of the oatmeal box for meatloaf.  I guess I was too young to question oatmeal in my meatloaf, because it seems to be an unlikely ingredient when I think about it now.  Had I been watching, I would have figured out my mom uses bread crumbs.  I am a great fan of finding ways to use leftover bread.  I like this meatloaf so much that I will have to continue to discover ways to use up that stale bread.  Anyway, this is my favorite meatloaf.  I hope it becomes yours too.  

Meatloaf

1-1/2 pounds lean ground beef (you could use ground turkey)

3/4 cup Quaker® Oats 

3/4 cup finely chopped onion 

1/2 cup catsup (tomato sauce or BBQ sauce works just as well, especially if you find a great coupon deal) 

1 egg, lightly beaten 

1 tablespoon Worcestershire sauce

2 cloves garlic, minced 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

preparation

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.

Bake 50 to 55 minutes or until meatloaf is done (160°F for beef, 170°F for turkey), until it is not pink in center and juices show no pink color. Let stand 5 minutes before slicing.  


That is where my meatloaf recipe stopped.  I would sometimes spread some catsup on top and call it done.  A couple of years ago, I learned to put a sauce on the top (thanks Rita G.)  Twenty minutes before the meatloaf is done, drain the grease/liquid.


In a sauce pan put in 1 cup of ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce.  Bring to a boil.  Spoon over meatloaf and finish baking meatloaf.  Now it is finished.


Any extra sauce can be served on the side.
Enjoy!

Baked Beans

When I was growing up, we often had baked beans and fried chicken at our many picnics.  My mom would open a can of baked beans and add lots of other ingredients before putting them into the oven.  I tried for years to make a tasty version without the can.  The trouble I had was they took a lot of effort and didn't taste like hers.  Over the last few years my crock pot and I have become best friends.  Here is the recipe I have put together using the crock pot and tastes like mom's.  Mine is without meat, but you could easily add bacon.  Also, If I have a good buy on barbecue sauce, I substitute it for the ketchup.

Nice and Easy Baked Beans

Cook 1 pound of dried navy beans until soft in 6 cups water.  I usually do this the day before, but you can cook ahead and have them in the freezer and defrost before you need them.

1 medium onion, chopped

3/4 cup ketchup

1 cup water

2 T. brown sugar

1/2 cup molasses

2 t. dry mustard

1 t. salt

1/2 t black pepper

Drain water from beans.  Put them into the crock pot.  Stir all ingredients together and pour over beans.  Mix.

Cover and cook on low 5 hours.

Enjoy!!

Pop, pop, pop popcorn

I love popcorn for a snack.  When I was a kid we would eat popcorn and apples on Sunday evening, instead of dinner.  My mom had a big pan with a heavy lid that she used for popcorn making.  I remember how excited I would get when she would pull that pan out. 


I bought the microwave kind for years and years.   It seemed so much easier than mom's way.  Of course, you then have extra packaging, cost, and ingredients I can't pronounce.  


For frugal reasons I stopped buying the microwave packages and instead I bought bulk popcorn and used an air popper that I had.  The air popper stopped working and it didn't make since to buy another one.  I don't like to shake a pan on the stove.  My stove popped corn never tastes like my mom's.  Also, it seems like too much work for a simple snack, unless I am making kettle corn (recipe soon).  


I found a used popper at the local used store for a couple of dollars.  It lasted about a year and then it stopped working. I still don't think that buying a new popcorn popper is the frugal way to go, so I now use the microwave and a lunch size paper sack to make popcorn.

Popcorn in a Brown Bag

Pour 1/3 cup popcorn into a small paper sack
Fold the sack over several times.  You have to fold several times so it doesn't open up   Put into the microwave for about 3 minutes.  Microwaves are all different so listen to the pop.  When it slows down, it is done.  Pour into a bowl and add your favorite seasonings.  I can use the sack 2 times before it begins to get holes.  So delicious, frugal, and simple to make.  Enjoy!!

Salsa

I make salsa from the fresh tomatoes I grow in the summer.  I don't buy tomatoes in the winter.  I use the tomatoes that I put up for the winter.  This is a good substitute for fresh salsa.  The recipe uses tomatoes from a can.  If you can your own tomatoes or freeze them, you could use them.   I like this recipe since it uses parsley.  I don't care for cilantro, but you could use add cilantro with the parsley to taste.  When you make your own salsa you can adjust to your own taste.  Enjoy!

Salsa

Ingredients:

         1 1/2 cans canned tomatoes with juice 

          fresh or canned jalapeno pepper to taste, chopped

         1 small onion, chopped

         2 T. lemon juice

         2 cloves garlic peeled

        1/4 cup snipped fresh parsley 

          1 teaspoon salt (or to taste) 

        1/2  teaspoon pepper

         3 dashes Tabasco Sauce

·          Add all ingredients in food processor for just a few seconds

for chunky salsa or a bit longer for a smoother texture.

Happy Earth Day!

I knew Earth Day was approaching, but I hadn't really given much thought to it, as far as this blog.  This morning, I realized that since this blog site is about using God's resources in the best possible way and making choices that show good stewardship of those resources,  I decided that a post would be an appropriate way to mark the day.


I try to cut down on waste by eliminating unneeded packaging such as cans and boxes.  Using foods that are less processed means I do a little more work, but the trade off is that I have more control on what my family eats and less packaging to go to the land-fill.  Also, it usually means that I save money. Thirty years ago, I started using a recipe that helped me do just that.  


Many casserole recipes call for a can of soup.  This recipe replaces the canned version and doesn't take much more time or effort than opening the can.  In my opinion, the added benefit is that the end result tastes fresher.

Basic White Sauce 

Melt in saucepan.

3 TB. butter

Blend in

3TB flour

1/4 t. salt

Cook and stir until bubbly.

Whisk in

1 cup milk, stock or combination

Cook until smooth and thickened.

This is comparable to 1 can undiluted soup.

Celery Sauce  

Saute 1/2 cup chopped celery and 1 T. finely chopped onion in butter before adding flour.

Cheese Sauce 

Add 1/2 cup grated cheese and 1/4 t. dry mustard.

Mushroom Sauce 
Saute 1/4 cup finely chopped mushrooms and 1 T. finely chopped onion in butter before adding flour.


Chicken Sauce 
Use chicken broth or bouillon as half the liquid.  Add 1/4 t. poultry seasoning or sage and diced cooked chicken if available.


Please share the ways in which you make good choices for the environment.

Playing with your food.

Being frugal doesn’t mean you can’t have any fun.  I am planning on having Easter dinner at my house this year and I was looking for something different for our feast.    Last Sunday, my  Church had an Easter egg hunt and lunch for the children and their parents, so I volunteered to bring a Bunny Bread vegetable tray and Deviled Easter Chicks.   I found the recipes/directions for the bread at   http://www.tasteofhome.com/Recipes/Holiday---Celebration-Recipes/Easter-Recipes/Bunny-Shaped-Recipes-for-Easter and the chicks http://www.allfreecrafts.com/easter/devilled-egg-chicks.shtml.  They were both pretty easy to make, but I have some tips to make them easier and frugal.

Bunny Bread

There is a really easy to follow video showing how to form the bunny on the website.  The directions say to use frozen bread, but to make it frugal, I used my favorite bread recipe.  Then, I just followed the directions.  I used a milk wash to give the bread a finished look.  After the bread bakes a short while, I put a little milk into a bowl and then brushed the surface of the bunny.    I made the bread the day before I needed it.  I waited to cut the hole in the tummy until right before I was ready to serve, then I put the spinach dip right into the hole.   I made spinach dip because I thought that would be the kind of dip[ that a bunny would want to have in his tummy.  I didn’t think the children would like the spinach dip so we had another kind for them.   There wasn't any dip left, so someone liked it.  Of course, there wasn’t much of the bunny left either.

Deviled Chick Eggs

The eggs were a little harder to make.  The recipe suggests to slice a little off the large end of the egg so that it sits upright.   That was easy to do, but sometimes I cut too much off, then it left a hole in the bottom when I took out the yolk, so I had to be careful there.  The next part was not as easy.  To get the yolk out, make sure you cut lower down on the egg.  I had to break the yolk up a little to get it out.  I did find that the egg whites need to be chilled so they are easier to manipulate.  Also, make sure the egg yolk mixture is thick enough to mold into a chick.  I used small pieces of carrots for the beak and small pieces of black olives for the eyes.  I went through a lot of eggs figuring out how to get the yolk out.  I used the rest of the carrot on the bunny bread vegetable tray.  Cutting my own vegetables to use on the tray is a frugal move also.  We had egg salad sandwiches the next day with my practice pieces.  The reactions from the egg hunters made the chicks worth the trouble.  


I can't wait to serve these holiday treats to my family.  Yum!


If you are serving something fun at your holiday, please share.

Frugal Baking for Spring - Lemon Bars

This is one of my favorite spring recipes.  It is easy, quick, and frugal to make and tastes good, too.  You can't beat that!   When I took it for the refreshment for a meeting at Church, one of the ladies commented that I had probably made it from scratch. Honestly, I didn't know there was another way.  The ingredients are probably in your food pantry.  What could be easier?

Lemon Bars

Crust:

½ c. butter, softened

¼ c. sugar

1 1/3 c. flour

Filling:

2 eggs                                   ¼ tsp. baking powder

¾ c. sugar                            3 Tbsp. lemon juice

2 Tbsp. flour                       powdered sugar

Combine crust ingredients in large bowl.  Mix in low speed until blended.  Pat into ungreased 9 x 13 inch baking pan.  Bake on the center rack of a 350 degree oven for 15 to 20 minutes or until brown on the edges.

Meanwhile, prepare filling and pour over the crust.  Return to oven for 18 to 20 minutes or until set.  Sprinkle with powdered sugar and let cool.


Cut into squares and enjoy the season!


Do you have a favorite frugal spring recipe?   Please share.

Frugal Friday – cooking beans 101

A few days ago a friend of mine asked me if I cooked my own beans.  I told her I did.  She told me that she had made bean bags for the kids’ activities for Easter and had some leftover beans.  She cooked them and was really surprised at how easy they were to fix and how delicious they were to eat.   I added that not only are they easy and good, the only waste she had when she was done was a little plastic bag.  No empty cans to send to the landfill.   Beans are a great nutritional addition to your menu, as well as a frugal choice.  If you are making frugal or nutritional changes to your menu, make small baby steps.  I have read where a frugal or nutritious change to the diet or menu should start with one meatless meal a week and beans would fit the bill.  My family dines on beans at least 3 times a week and sometimes more.  We eat bean and onion burritos, beans and rice, soups with beans.   Pinto beans, black beans, red beans, and black-eyed peas are some of our favorites.  We use a lot of garbanzo beans in the summer time.  All of the beans I mentioned are cooked about the same, except for the garbanzo beans (chick-peas are another name for them.)   Think of cooking most beans as bean cooking 101 and garbanzos as the advanced course.  Actually they aren’t harder they just take longer and take different tools.

 I have found that if I cook beans, it is just as easy to cook a large pot of them and then freeze them.   I would use some for that week’s meals and then put the rest into large freezer bags and toss them in the freezer.  When I needed beans I would thaw out the bag.  The problem, then was using up the rest of the beans in the bag before they got bad since many recipes using cooked beans call for 15-ounce cans. The solution took me years, but I finally got there, drum roll please, I put 2 cups into smaller freezer bags.  I take out what I need and leave the rest for another time.  Oh my, life is so simple.

Recipes for cooking beans will be on the bag.  Pick a soaking method, overnight or quick soak.  Either works, for me the choice is a management issue.  Did I plan on beans and did I remember to put them out the night before or is it an emergency?   

Start by sorting and washing the beans.  Don’t let this step scare you.  I pour the beans into a colander and run cold water over them.  Pick out discolored and broken beans and discard.   Use either the overnight soak or the quick soak.  Use 6 cups water for every 1 pound dry beans.

Quick Soak: boil beans and water for 2 minutes, remove from heat, cover and let stand for 1 hour.   

Long Soak: let beans and water stand overnight (6-8 hours).

Cook:  I like to drain the beans and add fresh water.  Simmer until beans are tender.   If I am cooking pinto beans I usually throw in chili powder, garlic powder, and paprika.  That way the beans are on the way to tacos, chili, or refried beans.

I will be add a refried bean recipe in a couple of days.

I’m always looking for different bean recipes, so if you have a favorite bean recipe, please share. 

Thanks, Debbie

Easy, Easy, Yogurt

When my kids were little, I used to make yogurt on a regular basis.Back then I had to sterilize all the jars, heat the milk, use the thermometer, strain it because I like mine thicker and on and on.   Some chores I look back upon with fond happy memories, but yogurt making is not one of them. 

My youngest daughter has been making yogurt for her family lately and I decided that I should try my hand again.  I asked her for her recipe since she keeps saying how easy it is.  She uses the crockpot.  I thought sure she was going to tell me to clean jars and measure water.   I couldn’t get it through my head that she just pours the milk into the crockpot.  Wow!

The rest of the process was just as easy.  I took a picture of the ingredients, but forgot to set-out the powdered milk.  She told me to add it since I like a thicker yogurt.  So add it in if you want.   She didn’t really have measurements, she just throws it in, but I measured everything out.   I added the powdered milk and it was really thick and nice.  Wow, my little girl grew up pretty smart!

Crockpot Yogurt

Ingredients:                                                                                                                                      

2 quarts milk

½ c. plain yogurt

Optional - add up to 1 cup dry powdered milk to make a thicker yogurt (I used 1 cup.)

1)     Heat milk in slow cooker for 2 ½ hours on low.  Whisk in powdered milk, if desired.

2)     Turn off heat and unplug.  Let sit 3 hours.

3)     Whisk in ½ cup plain yogurt.  Wrap entire slow cooker in a bath towel.  Let sit without disturbing for 8 hours.  (Overnight is great.)

4)      Strain if desired.

Be sure to save ½ cup yogurt for your next batch.

Yogurt with Cherry Pie Filling 

I couldn't wait to try some.  I scooped up some and put on a dollup of cherry pie filling. It was really good!  Saved me from the cherry pie I was planning on.  Yum!!

Frugal Friday

After working all week, I do not want to spend a lot of time cooking.  In fact I want to have someone else cook and clean for me.  Well that’s not likely to happen.  Our budget doesn’t allow many meals out and I’m it for the chief cook.  I know that making menus up ahead of time help to budget my food dollars.  A menu also helps save money since I know ahead of time how to answer the “What’s for Dinner question?”   I really dislike planning a menu, coming up with all those meals so I use a trick that helps me.  I assign  each day of the week with a type of meal, then I just fill it in.    I normally have more time on Monday and Tuesday evenings so I can spend more time cooking, Wednesdays are church night so we either have leftovers or crockpot dinners, Thursdays are shopping night.  My third daughter does not drive so she and I get our shopping, errands, and medication filled on that day, so dinner needs to be quick and easy.


Friday is pancake night.  Sometimes we have bacon or sausage and eggs.  Sometimes we just have pancakes.  I make a double batch and then I heat them up in the toaster during the week.  I spread them with peanut butter and roll then up for breakfast on the go.  We have different kinds of pancakes, but pumpkin in the usual since my freezer is full pumpkin puree.    I often make syrup, but since I just recently  made orange marmalade I serve the pancakes with marmalade.  I really like the ginger in the pancakes.

Pumpkin Pancakes
1 1/4 c. flour
2 TB sugar
2 tsp. baking powder
1/2 tsp cinnomon
1/2 tsp. gigner
1/2 tsp nutmeg
1/2 tsp salt
1 pinch cloves
Mix in large bowl.
1 1/4 c. milk
1/3 c. pumpkinpuree
2 T. melted butter
1 egg
Mix wet ingredients and add to dry ingredients.  Do not overmix.


I'm adding my Maple Syrup recipe.  I have used this recipe for over 20 years.


1 3/4 c. white sugar
1/4 c. brown sugar
1 c. water
Bring to boil, cover and cook 1 minute.  Cool sightly.
Add
1/2 t. vanilla
1/2 t. maple flavoring
Cover saucepan for a few minutes as syrup cooks to melt down crystals, helps prevent syrup from crystaizing later in storage.